Banana and caramel crêpes

May 31, 2019


Happy Friday!


I thought I would brighten up your Friday just a smidge with these delightful crêpes! I fell in love with this simple dessert while in France, the origin of this sweet dish. I have never seen people make them with such ease and vigour and to this day, I have yet to master it the way they have. 


This recipe does come very close though, and I love having it as a dessert right after a meal because it is really that light an fluffy. I add sliced banana and a thin layer of caramel for the filling and topped them off with fresh strawberries. Having said that, strawberries and whipped is also not the worst option;)


I hope you love this recipe, it really is super easy and delicious to make! If you would like a Vegan crepe recipe, you can search for it on the Home page.


Bon apetit!

Zorah xo

 Recipe: Classic Crêpes

Cooking time: 25 minutes

Makes: about 8-10 crêpes



  • 1 cup gluten free self raising flour/ normal self raising flour

  • 1/4 tsp. salt

  • 3 eggs 

  • 1 tbsp. coconut sugar

  • 1 1/2 cup whole milk (for a thinner mixture, add another 1/3 cup milk)

  • 3 tbsp. melted butter



  • Sieve the flour and whisk the eggs slightly, then add all the ingredients to the blender, remember to leave the butter for last. I love putting everything into my Kenwood food processor to ensure everything is blended perfectly. 

  • Once all the ingredients have blended together well, add the melted butter and give it a quick blitz. Allow the batter to rest for 10 minutes. 

  • Grease your pan with a small blob of butter and pour out a very thin layer of batter and make sure it covers the whole pan. 

  • When you see bubbles forming on the sides and on top, then the crêpe is ready to be flipped. 

  • Enjoy with banana and caramel or simply cinnamon sugar!

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